5 min prep  8 ounces water 1 peppermint tea bag 3 tablespoons chocolate syrup (I used Hershey's) 1 (1 g) packet Splenda sugar substitute or sugar, to taste 1-2 tablespoon non-dairy coffee creamer or cream whipped cream, to top chocolate syrup, to top crushed ice (optional) 1. Microwave water in a mug until hot. Place tea bag in hot water and steep for a few minutes. Discard tea bag. 2. Stir in chocolate syrup, splenda and creamer. 3. Pour over crushed ice in a tall glass if desired. 4. Top with whipped cream and drizzled chocolate syrup.